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As soon the winter goes off, women in rural Tamilnadu will have two major tasks to start. One is buying groceries like all the dhal, spices, Red chillies and tamaraind, for the whole year, process it and store it in big containers. Why they do is like, when you buy it in this season you will get them at cheaper rates as they order it every year from the direct vendors. The prices of the same commodities will go high in the upcoming days. Women in metros wont even be knowing it, either they will buy it every month or they will have somebody in rural to do it.

Ok the next task is the preparation of Rice Fryums (Arisi Vathal), Veg Fryums(Pavakkai, Kovakkai vathal) and More Milagai. They prepare it at home and store it for the entire year. Every summer I used to goto my granny's place and there she is used to prepare all these.

As the winter has gone, me and mom decided to do some fryums at home. I have given the name as Homemade Fryums Series as I am going to post all the vathal's one by one as we prepare. Hope you all will enjoy this series.

This is the recipe for Rice Fryums.

Ingredients:

Par Boiled Rice - 4 cups

Green Chillies - 10

Cumin Seeds - 2 tsp

Method:

Soak the rice in water for four hours and grind it to a smooth paste. This has to be done the previous day night. This is done for fermentation.

The next day, take a big bowl and boil some water in it. Grind the green chillies in a mixer to a smooth paste.

Once the water starts boiling, add this chilly paste and salt. Slowly pour the rice batter into it, with constant stirring. You should be stirring it continuously as it may stick to the bottom of the vessel. Once the rice is cooked, add the cumin seeds and stir well.

Switch off the stove and allow it to cool. When it gets cooled the porridge will become thick enough. The batter should not be too thick like we prepare for murukku but also not so watery.

Take a big towel, usually a dhoti or a white saree. Wash it and keep it wet. Spread it in on the floor. Take a portion of the batter, put it in a murukku press and press it with your desired shapes over the saree.

This should be dried up in hot sun for about 2 days. After each day, fold the saree in the night and keep it inside. The next day you again dry it. After the second day of drying, sprinkle some water over the saree which you have folded. Once the water is absorbed, peel out each vathal from the saree.

From the next day onwards, you can dry it in a paper or a plate. This drying has to happen for 2 more days at least. Moreover it depends on the temperature in your place. Once it is dried up fully, store it in a air tight container.

I couldn't manage to get the pictures of the entire process. Will do it for the next vathal, which I will post shortly.

After frying this can be served as a very good side dish for sambar rice and rasam.

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Culinary experts will think, what a silly post is this. But few of my friends asked me to post this as they dont know. Hence posting this simple recipe. I usually ask my mom to grind this whenever she grind idly batter. So even when this powder is over, I will wait till we grind idly batter and grind it as the taste of this powder on the first day will be excellent. This preparation differs from home to home. Here I am giving my way of preparing it.

Ingredients:

Urad Dhal - 1 cup

Bengal Gram Dhal - 1 tbsp

Red Chillies - 20(Depends on your spice level)

Aesfoetida - 1/2 tsp

Method:

Roast the ingredients one by one as the frying time is different for each one.

In a dry mixer, add the chillies first and grind it. Now add the salt and grind it. When it is powdered well, add all the dhal and grind it. Its not so smooth at the same time not so coarse.

After grinding cool it for a while and store it in a air tight container.

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Starting from my school days, till date this is my all time favourite dish to carry for lunch. But my husband doesn't like this much, hence I stopped preparing this. This time he himself asked me to prepare this and pack it for lunch. Happily I prepared with the same side dish which I used to carry during my school days. When I was doing my 10th grade, i used to leave home at 6 in the morning and mom used to pack my breakfast, lunch and send it to me through my junior friends. Breakfast though will get over during class hours itself. And only we will have our lunch alone in a formal manner. Like a galaxy, each tiffin box will be revolving around the people, no one will have their own box alone. It will be huge fun to sit, chitchat, complain about teachers,friends....so much of fun. Its always good to remember those precious school days.

Come back from your sweet memorable school days and have look at my coconut rice

Ingredients:

Coconut Scrapped - 1 cup

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Bengal Gram dhal - 1 tsp

Aesfoetida - 1 pinch

Curry Leaves

Green Chillies - 4

Red Chillies - 4

Method:

Scrap the coconut using the scrapper. I have seen people, who feel lazy to scrap, cut the coconut and grind it dry in a mixer. This way if you do, the taste wont be good.

My mom made this for my wedding anniversary this year. I don't eat much of sweets either homemade or store bought. I love to eat only spicy ones. But this one was too good, as it had only mild sweetness in it. Also my son loved it a lot. When my mom started preparing it, I really loved the aroma which filled in my entire house. It was a cardamom aroma, it was very pleasant. This needs not much work to be done and it can easily be prepared within minutes, when the batter is ready. The batter can also be stored for a week as it is made of jaggery. This dish is actually prepared during Maatu pongal offering to GOD.

Ingredients:

Rice - 1 cup

Uradh Dhal - 1 tbsp

Jaggery - 1/2 cup (If you need it more sweeter, you can add more)

Cardamom - 5

Coconut - 2 tbsp

Method:

Soak the rice and dhal for 1 hr and grind them together in a grinder.

Before taking it off the grinder, add the rest of the ingredients and grind it.

The Batter is ready now. In a kadai add oil for frying.

Once the oil is heated, pour a spoon of batter. Immediately it will swell like a poori.

Turn it aside and take it off. Don't fry it too much.

Actually this one will have crispier portions at the end and softer portion in the middle. The crispier portion will be like a ring and center portion will be like an idly.

If it is of less sweet, you can have 4-5 at a time. If it is more sweeter, you can have only 2.

Thinking of what to do for dinner, I was watching TV and luckily it was a cookery show. There they prepared this dish...took a keen a look on that recipe and followed the instruction....yeah I got it right. It sounded so simple and dish came out well. I prepared Rotis, this subji and onion raitha. A great dinenr you know...Here it goes

Ingredients:

Veggies include Cauliflower, Potato, Peas and Capsicum (these were the only veggies I stocked, if you have more you can very well add to this)

Cinnamon - 2 sticks

Clove - 2

Onion - 1 minced

To Grind:

Pearl Onion - 10

Garlic - 10 pods

Ginger - 1 inch piece

Green Chillies - 6

Method:

Clean all the vegetables and mince them according to your favourite shape. Grind all the items mentioned to grind to a smooth paste.

In the kadai, add 1 tbsp of oil and add the cinnamon to it. Now add the onion and saute well.

Once the onion becomes translucent, add the ground paste and saute well in a lower flame.

Once the raw smell goes off, add the vegetables and 2 cups of water. Close it with a lid and cook it for 10 mins.

Thast it. Garnish it with mint leaves. This can be served as a side dish to both rotis and biryani types.

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In the list of non vegetarian items, my vote will always go for Fish items. My second entry for fish is a fish kulambu. Its a simple kara kulambu in which fish will be floating. Hahaha..I just added some grounded coconut paste to it, as I like it that way. But its optional.

Ingredients:

Fish - 1/2 kg

Pearl Onion - 10

Garlic Pods - 20 (Depending on the size)

Tomato - 1

Green Chilly - 2 (Split in between)

Kulambu Milagai Thool - 2 tbsp

Tamarind - Lemon Sized

Salt - To taste

To Grind:

Pearl Onion - 10

Coconut - 3 tbsp

Saunf - 1 tsp

Cumin Seeds - 1 tsp

Peppercorns - 1 tsp

Method:

Roast all the ingredients except coconut mentioned to grind with 1 tsp of oil. Add the coconut and grind it together to a smooth paste and keep it aside.

Soak the tamarind in water and get a thick extract. Mince the onion and tomato.

Clean the fish properly and slice it to the appropriate size.

In the kadai, add 2 tsp of oil and season the kulambu with mustard seeds, urad dhal and curry leaves.

Add the tamarind extract, Kulambu milagai thool and salt. Close it with a lid and cook it for 10 mins. Add the Fish pieces and cook it 2 mins. Once the fish is half cooked, add the ground paste and cook for 5 more mins.

Don't stir too much, as the fish might get broken. Stir it from the bottom carefully. Serve hot with Rice.

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Then grind all the ingredients mentioned in "To Grind" along with the soaked rice and dhal, to a smooth paste.

Wipe the curd and get a thick butter milk.

Keep the kadai in the stove and add the ground paste & some water.

Keep on stirring it, in low flame, till the paste gets cooked.

We can get to know this when the color changes. This process might take 10 mins.

Then add the Buttermilk and stir well, so that the paste and buttermilk should mix completely.

Be careful the kulambu should not boil. You should be cautious enough to get this gravy done appropriately, if you allow it to boil, it will leave all the water at the bottom and the curd will curdle at the top. I have done this mistake and hence as a precaution I am telling it here.

I love this dish a lot. The good side dish for this gravy is Vada(Paruppu Vada), All fried veggies like Potato, Yam, Coleasia and Okra fry. In almost all tamilian and kerela wedding, this recipe will be a must in the luncheon.

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There are also a lot of websites about ghosts and so many discussion threads are still going on. I found one such in the web and it was quite interesting. That is Occult Blogger, which has so many video proofs and discussions about the occult existence. Hope you all will enjoy visiting that site.

I started cooking at a very age, approximately 11 yrs. From the beginning I am very much interested towards cooking and related stuff. I used to help my mom in the kitchen for cutting vegetables, grinding chutney etc. Every saturday will be my test treat. I still remember the first dish I prepared, Bread Upma. I used try out all new items, few will come out well and more will be sent to trash. Usually I use my dad as a RAT, as he is the only person who will say "GOOD" on whatever I prepare. My sister will always say its horrible, though its delicious.

Slowly I grew up to a good cook and still I am learning. Like every women I too love to get all kitchen accessories starting from utensils, appliances etc. Both traditional and modern electronic appliance. This time I saw an ad in the Paper regarding the Glass top Gas Stove released by Prestige Smart Kitchen. From that time I was keen about getting it to my kitchen. Yesterday I got it and heres the picture of it. It looks so cute know. Thought of sharing it with you all.

And here are few snaps of our pongal celberations. In my Mom's place, they used keep pongal in the open place inside the hall called "Muttram" with sand stove. Here in my in laws place, we will prepare in a copper Vessel. Thats all.

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Specifications:

E6 will be a 5 seater with an acceleration of 0 to 100 kph of around 10 seconds. It can handle a speed upto 160 kph (100 mph) and it’s the top speed I guess. The battery pack, which is located under the rear passenger seats, will be based on BYD's own lithium-ion iron phosphate technology. You can travel upto 300 kms (186 miles), as expected, by charging it once in a day. Very effective know?

As the petrol prices are skyrocketed nowadays, I think this one would be a real relief to any car owner. You can get to know more details about the BYD cars and their releases in the bydcompanyelectriccars site.

This chutney my mom used to make it often during my school days. But after I got married, the taste of my husband was so different. so couldnt manage to prepare it anytime at home. When my mom came home, i specifically asked her to prepare this for me and my husband also started liking it. But you should be very careful while preparing it. You have get a tender guard for preparing this chutney, otherwise it will give out a bitter taste.

Ingredients:

Ridgeguard Skin - Peel off the harder skin and throw it off. Get the smoother skin for this chutney

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Hurry!!!!!!!!!! I have completed 50 Posts today....a small milestone reached...

This sambar is made without using any powder such as sambar powder or chilly powder. This

can be easily made within minutes and I love the taste so much. This we used prepare often during winter that too for dinner. Because the taste will be delicious only when you have it hot(both the rice and sambar should be HOTTER). In this cold weather, I prepared this and whole of my family loved having it.

Ingredients:

Toor Dhal - 1 cup

Pearl Onion - 20

Tomato - 2

Green Chillies - 10

Red Chillies - 5

Aesfoetida - 1 pinch

Turmeric Powder - 1/2 tsp

Tamarind - Gooseberry sized.

Salt as required

To Season:

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad Dhal (split) - 1 tsp

Cumin Seeds - 1 tsp

Curry Leaves - few

Coriander Leaves - few

Method:

Pressure cook the dhal and mince the onion and chillies.

In the kadai, add 1 tsp oil and add the items to season.

Add the onion and chillies and saute well. Now add the tomatoes and saute well. Dont let the tomatoes get smashed. It will be good only when they are sepearate.

Add the cooked dhal with 1 cup of water, turmeric powder and salt. Once it starts boiling add the tamarind juice and cook it for 5 more mins.

This dish will be watery only, so dont bother about the consistency. Serve hot with hot rice, Potato Fry and Rice Friyums.

The Side dishes which suits this sambar are Garlic Egg Plant Fry, Potato Peas masala, Mutton Curry and Yam Fry.

As we are leaving for a long leave for pongal Holidays , we had a stock milk sleeping in my freezer. Thinking of how to use it effectively, this pal payasam flashed into my mind. My MIL did it for me and it was so delicious. So a quick post on the same

Boil the milk by keeping it in simmer, by stirring it often. The milk gets thickened after a while. But you need hell a lot of patience for it. You can continue your household in between, and only thing you need to do is, stir it often.

Once the milk is thickened, add the sugar and cardamom powder.

Roast the Sooji in 1 tsp of ghee and add it to the payasam. Roast the Cashew and dry grapes in the rest of ghee and add it to the payasam.

That's it done, you can serve it hot or cold. It tastes almost similar to Basandhi. Have a nice treat and Happy Pongal to everyone.

I was born and brought up in a small village near karur. A Cauvery delta region, so we can get fish abundantly. Every weekend my dad used to apply oil for me and my sister and we will be going to the river to take bath. We will play around for about 3 hours there and come back home for lunch. That time we will be jumping with appetite on the way back home. At home my mom will be ready with the lunch and the usual menu will be Mutton kulambu and Mutton pepper fry. We will finish our lunch and will end up in a afternoon nap. In the evening my mom used fry fish as a snack. It will be delicious.

After shifting to Chennai, we got used to sea fish, that too vanjaram. My dad used to goto the fish market as soon as it opens, so that he can get freshly caught ones. Here in Bangalore, I am not at all getting fresh ones and also they wont slice it very thin as they do in Chennai. So I am fed up a lot and stopped preparing it in Bangalore.

This time I got some what better so I thought of posting it here. If you are lucky to get the fresh and thin sliced ones, you are sure to have a treat.

Ingredients:

King Fish - 5 pieces

Chilly Powder - 2 tsp

Ginger Garlic Paste - 1/2 tsp

Coriander Powder - 1 tsp

Corn flour - 1 tbsp

Rice Flour - 1 tsp

Salt required

Tomato Juice - 1 tbsp

Tamarind Juice - 1 tbsp

Method:

Mix all the ingredients except the fish, to a smooth paste.

Apply this paste over each piece of fish and marinate it for 1 hr by keeping it in the freezer.

Before frying take it out and allow it come down to room temperature.

In the kadai add some oil and deep fry the pieces one by one in a low flame.

While serving we can also squeeze a piece of lemon over it for a different taste.

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This is my First post on new year and am expecting to post a lot and lot more.

First of all I wish everyone a VERY HAPPY AND PROSPEROUS NEW YEAR 2009 and also thanks everyone for visiting my blog. A special thanks to Spice Club Cham who always visits my site and leave a comment for each of my post, which is an energy tonic for my site. I celebrated my new year by visiting so many temples in and around Thanjavur. My Trip Details are updated in Kayalsworld.

OK lets get into work, after new year when I checked my mail, there was a mail from Srivalli regarding the MLLA Seventh Helping event. I thought my first post in this new year should go for an event and am proudly sending this for Srivalli's event(You know my first ever entry for an event was also for this MLLA only!!!).

Everyone will be knowing Toor Dhal, but many of you wouldn't be knowing the bean version of

it. Because this is the first time I saw it. It looks like a bean family and we got to use the dhal inside, which is similar to green peas. These peas will be dried up, processed and packed as toor dhal, which we use for sambar. My MIL got this and its her recipe, but I prepared and posting it here.

Ingredients:

Green Toordhal Peas - 1 cup

Tamarind - lemon sized

Pearl Onion - 10

Garlic - 10 pods

Aesfoetida - 1 pinch

Salt to taste

To Grind:

Red Chillies - 20

Coriander seeds - 2 table spoon

Cumin Seeds - 1 tsp

Pepper Corns - 1 tsp

Fenugreek seeds - 1/2 tsp

Method:

Soak the tamarind in 1 cup of water for 1/2 hr and get a thick extract. Dry roast all the items mentioned to grind one by one. Grind it to a smooth paste.

In the kadai, add 2 tbsp of Gingelly oil, add the seasoning items and then the onion and garlic and saute well.

Add the Thoor Peas and saute well. Now add the ground paste and tamarind extract. Add turmeric powder and salt. Close it with a lid and cook till the required consistency. This peas will take only less time to cook.

If you like you can also add 1/2 cup of coconut milk at the end. But the taste will be different. Both the ways it will be delicious.